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Seared Lemon-Pepper Beef

Seared Lemon-Pepper Beef

with Roast Potatoes & Mustard Veggies

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The trick to making your veggie sides as good as the main event? Just give them a little TLC! With a few classic flavours, this broccoli and carrot more than holds its own with succulent lemon pepper beef.

Tags:Low Calorie
Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit


1 head


1 clove


1 packet

beef rump

1 sachet

lemon pepper spice blend

1 tub

Dijon mustard


1 unit


1 tub

garlic aioli

(ContainsEggsMay be presentTree Nuts)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2230 kJ
Fat21.7 g
of which saturates4.5 g
Carbohydrate33.3 g
of which sugars7.1 g
Protein45.1 g
Sodium493 mg
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
Roast the potatoes
Roast the potatoes

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato, a drizzle of olive oil and a pinch of salt and pepper on the oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!


While the potato is roasting, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). In a medium bowl, place the beef rump, lemon pepper spice blend, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat and set aside.

Cook the broccoli & carrot
Cook the broccoli & carrot

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli, carrot and a splash of water and cook, tossing occasionally, until tender, 7-8 minutes.

Add flavour to the veg
Add flavour to the veg

Add the garlic and cook until fragrant, 1 minute. Add the Dijon mustard, a drizzle of olive oil and a pinch of salt and pepper and stir to coat the veggies. Transfer to a medium bowl and cover to keep warm.

Cook the lemon-pepper beef
Cook the lemon-pepper beef

Return the pan to a high heat and add the beef rump. Cook until cooked to your liking, 2-3 minutes on each side (depending on thickness). TIP: This will give you a medium steak, so cook a little less for rare or a little longer for well done. Transfer to a plate, cover with foil and let the beef rest for 5 minutes.

Serve up
Serve up

Thinly slice the lemon pepper beef. Divide the seared lemon pepper beef, roast potatoes and mustard veggies between plates. Serve with garlic aioli.